Pasta e Fagioli (Italian Pasta & Bean Soup)

For me, nothing answers the call of comfort food better than a hot bowl of Pasta e Fagioli. The rich stock, tasty bites of beans and pasta, makes this soup hearty. Of course, like an authentic tomato sauce, there are many variations of this staple of the Italian kitchen. Therefore, you’ll find different recipes in every household.

I like to add small chunks of Genoa salami. After all, pork and beans go well together. Perhaps at a later date, I’ll ask mom for her “lighter” white bean recipe.

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There’s nothing like comfort food

 

Ingredients

1 – Small White Onion (Do a medium dice according to Onions 101)

2 – Teaspoons of Chopped Garlic

1 – Can of Red Kidney Beans (Reserve half of the liquid)

1 – Quarter inch thick slice of Genoa Salami (Go for two slices if you prefer an even heartier soup)

1 – Pinch of Sugar

1 – Beef Stock or Broth (Yes, I said stock not buillion)

2 – Tablespoons of Extra Virgin Olive Oil

2 – Ounces of White Wine (I prefer White Zinfandel)

8 – Ounces of Tomato Sauce or Plain Crushed Tomatoes

8 – Ounces of your favorite dried pasta (Elbows, Ditalini, Tubetini, or Small Shells)

Salt* & Pepper to taste

*The amount of salt depends on the brand of cooking stock and if it’s a low or non-sodium version.

Step 1: Dice the onion and cut the salami into small bite sized cubes

Step 2: Put the olive oil into a soup pot and heat

Step 3: Sauteé the onions until tender and limp, but not browned.

Step 4: Add the garlic (Remember garlic cooks very fast) Cook for 1 minute

Step 5: Add the wine (Let the alcohol cook out 1-2 mins.)

Step 6: Add the tomato sauce, beef stock, salami, and Kidney beans with reserved liquid

Step 7: Add one pinch of sugar*. Let simmer to allow flavors to mingle

*The nitrates in cured pork products can leave a nasty aftertaste. The sugar will cancel it out.

Step 8: In a separate pot, bring enough water to boil in order to cook the pasta according to box directions. You shouldn’t cook or store the soup and pasta together.

Step 9: Put one half ladle of cooked pasta into a bowl and add two ladles of the soup. Serve with a piece of crusty Italian bread for a hearty meal.

Step 10: Enjoy it! Mangia Bene!

Comment below if you attempt or plan on attempting this recipe.

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Pasta, Grandma’s Way: An Exquisite but Simple Italian Tomato Sauce

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Ciao amici! I know there are as many different versions of tomato sauce as there are households in Italy, so here’s mine. It was handed down from my grandmother, who was raised on a farm south of Rome.  Meatballs, of course, constitute another blog post.


Psst. If you’re not a Latin Lover, you can certainly pretend when you serve her this delight.


Ingredients for Tomato Sauce:

2 medium onions

2 12oz. cans of crushed tomatoes

1 head of garlic

½ cup of extra virgin olive oil

2 cups of soup stock (chicken, beef, or vegetable)

1 tablespoon of tomato paste

¼ cup of red wine (not a cooking wine – choose something you would drink)

1 tablespoon of butter

1 tablespoon of flour

salt and pepper to taste

1 pound of dried pasta (I’m prefer Barilla Pasta, but use whatever you prefer)

Step 1. Peel the garlic and dice the onions. Pour the olive oil into a pot over medium heat. Then put the garlic in right away. The oil doesn’t have to be hot yet, because you don’t want to cook garlic over high heat. When the garlic is golden -not brown – remove it and set it aside.

Step 2. Put the onions in the pot and cook for 5 minutes, or until they are soft and translucent. Then put in the tomato paste and wine. Once the tomato paste has spread throughout the mixture, it’s time to deal with the garlic again. Squeeze the cooked and softened garlic through a garlic press, and add the crushed tomatoes and stock.

Step 3. Turn the heat two notches below medium.  Cover the pot, leaving the cover slightly askew. Let the sauce bubble and simmer for about twenty minutes, stirring every five minutes.

Step 4. In a small skillet or frying pan, melt the butter and add the flour. Let it cook until it has an almond or beige color. Now you have a roux.  Remove it from the heat.

Step 5. Put 5 ladles of sauce into a blender and blend until smooth. Empty the blender into a second large pot.  Repeat until all of the sauce has been transferred.

Step 6. Now that your original pot is empty, pour the roux into the pot, along with three ladles of the now-smooth sauce. Beat the mixture with a wire whisk, hand-held mixer or immersion blender.

Step 7. Once the roux has been completely blended into the sauce, put all of the sauce back into the original pot. Salt and pepper to taste, and let it simmer until the pasta is ready.

Step 8. Make your pasta according to the directions on the box. Remember to salt the water after the pasta has been placed into the boiling water.

Step 9. Enjoy!

Yes, this is a lot of sauce.  However, you can freeze it in Tupperware for up to 60 days.  Think of all the great dinners you can get out of this!  Eggplant and chicken parmigiana, Ziti, lasagna, Manicotti….o.k. I gotta go. I’m hungry.